Description
A delicious twist on the classic shepherd’s pie, this Rendang Shepherd’s Pie combines the rich, aromatic flavors of Indonesian beef rendang with a creamy coconut mashed potato topping. This fusion dish is sure to impress with its bold and savory taste.
Ingredients
Scale
For the beef rendang:
- 1½ pounds ground beef (or lamb)
- 2 tablespoons oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon grated ginger
- 1 stalk lemongrass (white part only, finely minced)
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon turmeric
- 1 teaspoon chili flakes (optional)
- 1 tablespoon brown sugar
- 1 tablespoon soy sauce
- 1½ cups coconut milk
- 1 tablespoon lime juice
- Salt and pepper to taste
For the mashed potato topping:
- 2 pounds potatoes, peeled and chopped
- ½ cup coconut milk (or whole milk)
- 2 tablespoons butter
- Salt and pepper to taste
Instructions
- Prepare the mashed potatoes: Boil potatoes until tender, about 15–20 minutes. Mash with coconut milk and butter, season with salt and pepper.
- Cook the beef rendang: Sauté onion, garlic, ginger, lemongrass, and spices. Add ground beef, brown sugar, soy sauce, coconut milk, and lime juice. Simmer until thickened.
- Assemble the pie: Spread beef rendang in a baking dish, top with mashed potatoes, and bake until golden.
- Serve: Let rest before serving.
Notes
- For a more traditional flavor, use homemade rendang paste or add a touch of fish sauce.
- You can also use sweet potatoes in place of regular potatoes for a twist.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Fusion, Indonesian-Inspired
Nutrition
- Serving Size: 1 portion
- Calories: 510
- Sugar: 6g
- Sodium: 450mg
- Fat: 33g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 85mg
